The Right Place at the Right Time

Malou Despoux believes there’s a time and a place for every wine, whether an easy-drinking Piquette, or a high-end Bordeaux. We sat in her cozy kitchen talking wine, gray cats (her Mimi and my Frida Calla), and future plans on a cold day in early December.  It’s obvious the Hudson Valley is having a moment.…

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Demystifying Canning

When it comes to preserving the seasonal bounty of the Hudson Valley, it is imperative to have a conversation about canning. Why is this important to know? Well, everything has a season and a shelf life. That includes fruits, veggies, meat and fish. Canning allows us to enjoy seasonal ingredients all year long, such as…

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La Salumina

Salumi, one of the great achievements of the Italian kitchen, is now available in the Hudson Valley at La Salumina in Hurleyville. Owners, Eleanor Friedman and Gianpiero Pepe, first crossed paths while working in Siena, Italy. Eleanor, a New York native, had an apprenticeship as a butcher and norcino (salumi producer) when she met Gianpiero,…

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Grilled London Broil with Roasted Onions & Bone Marrow Creamed Spinach

London Broil is one of the most misunderstood pieces of meat. It gets a bad rap for being tough if it’s overcooked or sliced incorrectly. Luckily, I’ve been cooking and eating London Broil my whole life, so I have some tips to share with you.  While interviewing James from Hover Farms, he mentioned that customers…

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Cast Iron Roasted Cabbage with Confit Potatoes, Apples & Warm Rigatino Dressing

As you walk through the farmers market in winter, you may find it’s slim pickings out there. The vegetables get hardier to brave the cold months. However, there are tasty recipes you can make using locally available ingredients. Cabbage, potatoes, apples, cured pork. Today’s recipe is simple, straightforward and will keep ya warm during the…

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Potato Crusted Hake, Celeriac, Onion Soubise, and Smoked Chowder Broth

When you think of warm and comfy dishes, you might think of New England chowder. This recipe is a play on New England clam chowder in entrée form. In a way, it’s also a play on fish and chips, but you’re swapping out the chips for a potato crust. This dish’s objective is to highlight…

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Hover Farms

They say the grass is always greener on the other side. When I visited the Red Devon cattle at Hover Farms, this saying took on a very literal meaning.  Located in the rolling pastural hills of Germantown, Hover Farms is a sixth-generation farm. Their farming practices have been passed down from generation to generation to…

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Poach, Simmer, Boil, Gentle Boil, Gentle Simmer, Rolling Boil. What does this all mean?

There’s a lot of lingo when it comes to cooking with liquid: poach, simmer, boil. They all mean different things. It’s all about temperature. Poaching is a gentle way of cooking tender cuts of meat or vegetables. The goal is to shoot for 160 to 180F degrees. I like to poach chicken breast, fish, eggs, fruits…

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Spiced Orange Octopus a la Plancha with Pumpkin Romesco, Autumn Chicories & Brown Butter Sherry Vinaigrette

Charred and crispy on the outside, tender and juicy on the inside. Octopus is not only easy to cook, but it is also great for feeding a crowd. If you don’t have eight people at your dinner table, no problem. Cooked octopus makes great leftovers. Plancha may seem like a fancy word, but all you…

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Why is Our Food Getting More Expensive in Grocery Stores?

As many of you know, I’m a big advocate of farm-to-table food. There’s a million and one reasons to support your local farmers, producers and artisans. But this article is really about food inflation. Yes, inflation. The scariest word in the news right now. It’s a crisis! Prices at the grocery store have risen steadily…

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